Kashmiri Chana Dal
'Curried' Split Chickpeas Kashmiri Style
Submitted By: Taz

Ingredients:

1 Cup Large Split Yellow Lentils (Chana Dal) - picked and rinsed
3 Roma Tomatoes (Tamatar) - seeded
1 inch piece Fresh Ginger (Adrak) - rough chopped
6 cloves Fresh Garlic (Leh-sun) - crushed
2 tsp Coriander Seed (Dhania Saabut) - roasted and ground into a fine powder
½ tsp Turmeric Powder (Haldi)
1 tsp Kashmiri Chile Powder (Kashmiri Mirchi)
¼ tsp Red Chile Powder (Lal Mirchi)
Kosher Salt (Namak) to taste

Tadka (Tempering):
1 Tbs Oil or Ghee
1 tsp Cumin Seed (Jeera)
1 tsp Garam Masala
2 Whole Dried Kashmiri Chiles (Kashmiri Mirch)
½ tsp Kashmiri Chile Powder (Kashmiri Mirchi)
⅛ tsp Asafoetida (Hing)

Preparation:
  1. Place picked and rinsed chickpeas in a large bowl or container and cover with at least 4 inches of water - Allow to soak at room temperature for a minimum 2 hours (overnight for better results)
  2. Once soaked. rinse the dal well and transfer to a medium pot - Add 4 cups of water - Place over medium heat - Allow to cook (stirring regularly) for 30 minutes
  3. While the dal is cooking, place the tomatoes, ginger, garlic, coriander powder, turmeric, Kashmiri chile powder, and red chile powder in the work bowl of a blender or small food processor - Add ¾ cup of water and blend until smooth
  4. Once the dal has cooked 30 minutes, add the tomato mixture along with salt to taste (apx 1 tsp) and thoroughly combine
  5. Continue to cook for another 15-30 minutes or until the dal is soft
  6. Using a slotted spoon or ladle, smash some of the dal - Continue to cook until desired consistency is achieved (should be thick and 'stew-like' NOT watery)
  7. Adjust seasoning with additional salt if needed - Transfer to a serving dish
  8. Heat the oil or ghee in a small skillet over medium-low heat - Add the remaining 'Tadka' ingredients and allow to fry (stirring constantly) for about 1 minute until cumin seed and Kashmiri chiles are darkened but not blackened
  9. Pour over the top of the dal and thoroughly combine
  10. Garnish as desired and serve hot with rice or your favorite Indian flatbread